I am so excited for you to try this recipe! This has got to be one of the easiest and best-tasting paleo dishes I’ve brought to you yet!

Bruschetta was one of my favorite appetizers in my pre-paleo days. I loved going out to a nice Italian restaurant and having crunchy grilled bread topped with basil, fresh tomatoes, sliced mozzarella and drizzled with olive oil. I could close my eyes and be in the hillsides of Tuscany – that bruschetta was so good!

Well this savory dish gives you all the heavenly flavor of a gourmet restaurant’s best bruschetta. And it’s more than just an appetizer – it’s a whole bruschetta-inspired meal with baked chicken! It’s so good, you’ll never miss the non-paleo ingredients.

This paleo bruschetta started with a recipe my friend Lisa shared with me. She raved about it and said I should really try and transform it into a tasty paleo-approved dish.

Lisa’s a great cook, and I trust her when she tells me to try a recipe. So I did! About the only thing I needed to leave out from the original was the cheese.

Now I know some of you indulge in cheese once in a while, and that’s okay. If you choose to top this beautiful meal with a bit of grated mozzarella, i promise I won’t tell.

As for me, I always feel better when I eat clean, so I don’t do recipes with cheese. But I kinda made up for that missing ingredient by adding artichokes and Kalamata olives to ramp up the Mediterranean flavor of this dish even more. And seriously, now it’s an awesomely healthy meal everyone will love.

This recipe will take you about 15 minutes to throw together, and then 30 minutes or so to bake.

It’s a really easy weeknight meal, and if you have leftovers, you’re in luck! I can personally tell you it’s just as good the next day because I brown-bagged it to work…super good!

Don’t waste any time thinking about this one. Make this paleo and gluten-free bruschetta chicken dish. Now. :)

First of all I just wanted to say how much I love your site! I’m not only relatively new to Paleo, I’m new to cooking in general. Your recipes have been a a godsend! I made this dish last week and it was amazing. Only 2 questions for when I make it again. The first time I found it came out pretty watery. Or at least a lot of the marinade sunk to the bottom. Should I reduce the recipe? Also do you mix it before you serve it? Mine didn’t exactly look like the picture… Lol thanks again!

Hi Lisa! Thank you! :) I really appreciate your kind words. As for the recipe, the tomatoes do render liquid as they cook, so you could reduce it by seeding your tomatoes before you dice them and also feel free to reduce the oil and vinegar if you wish. :) And I always give mine a good stir to combine all the flavors when I take it from the oven. This dish isn’t the prettiest, but it’s yummy! :)

Thank you, Trina. I made this for supper last night. It was very fast and easy to put together, and my husband, son, and I loved it! I will add it to our regular rotation, but I will have to make 2 pans. :)

Susie, I am making this tonight and I always “eat one, freeze one” when I’m fixing a meal. I’m just putting it all in a freezer bag, chicken raw (and on the top so it ends up on the bottom of the baking dish/crock when I go to cook it). I’ve frozen all of these ingredients in one recipe or another, and they always taste better when they’re NOT cooked first. Otherwise has that “leftovers” feel to it. :) Enjoy! And congrats!!

This is amazing!
I’ve just had leftovers for lunch warmed up with all the juices. All I did was shred the hot chicken then top the bowl with some chopped avocado and fresh watercress for the most sublime soup ever. Ever, ever!

This was really good and super easy! I added a zucchini and lowered the oil to 1tbsp.
I used canned artichokes, cherry tomatoes and green salad olives because I had them on hand.
This is one of the most flavourful lower carb meal I’ve had. Thanks!